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Summer Fish Tacos

Summer Fish Tacos

with Mango Mayonnaise

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The beauty of Summer in Australia lies in the accessibility and convenience of swimming all day and watching the sunset, drink in hand, small tasty meal in the other. Nothing fits this brief more than a taco - with crispy fish inside no less! The real star of this dish is the mayonnaise from Roza’s. There’s a hint of sweet mango amidst the expected tang of mayonnaise. Douse these tacos in a good squeeze of lime and your family will be in for a sweet ride.

Tags:Kid FriendlyLactose freeSeafood firstSpicyKid Friendly
Allergens:GlutenFishEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

4 cup

red cabbage

1

lime

2 tsp

cumin

600 g

white fish fillets

(ContainsFish)

8

mini tortillas

(ContainsGluten)

½ bunch

coriander

1 tub

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

1

long red chilli

Not included in your delivery

3 tbs

olive oil

2 tbs

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3220 kJ
Fat34.4 g
of which saturates4.5 g
Carbohydrate65.7 g
of which sugars6.9 g
Dietary Fibre0 g
Protein44.7 g
Cholesterol0 mg
Sodium691 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Bowl
Pan
Plastic Bag
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely slice the red cabbage and measure the required amount. Cut the lime into wedges and the white fish fillets into strips. Finely slice the long red chilli (optional) and pick the coriander leaves.

2

Combine the red cabbage, half of the olive oil and juice of half of the lime wedges in a large bowl. Season with salt and pepper and set aside.

3

Combine the plain flour, cumin and a pinch of salt in a plastic bag. Add the white fish fillets to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the fish in two batches and cook for 4-5 minutes, turning or until golden and cooked through.

4

Meanwhile, heat the mini tortillas in a microwave or sandwich press.

5

Divide the tortillas between plates. Top with the cabbage mixture, fish, coriander, mango mayonnaise and fresh chilli. Serve with the remaining lime wedges.